目的 概述果皮蜡质的成分、性质、形态结构，以及调控与转运途径等，以探讨果皮蜡质与果实耐藏性的关系及其作用机理，展望如何延长果实的贮藏期。方法 通过分析文献，理清果皮蜡质与果实耐藏性关系的研究范畴和热点，从果皮天然蜡质的成分、性质、形态结构，果皮蜡质与果实耐藏性的关系及其作用机理，果皮蜡质的合成、调控与转运途径等方面入手，对相关研究成果进行整理与综述，并对蜡质研究在果实采后贮藏中的应用前景进行展望。结论 果实表面的蜡质层是保护果实的天然屏障，具有防止果实水分散失、维持表面清洁、避免病菌侵害等作用，对果实耐藏性具有重要的影响。

The work aims to summarize the components, property, morpho-ultrastructure and biosynthetic and transport pathway of fruit epicuticular wax, so as to discuss the mechanism and relationship between the epicuticular wax and fruit storability, and predict how to prolong the storage period of fruits. Literature analysis was carried out to clarify the research scope and hot spots of the relationship between the epicuticular wax and fruit storability. The related research results were sorted out and summarized from the components, property and morpho-ultrastructure of fruit epicuticular wax, the relationship between fruit epicuticular wax and postharvest shelf-life of fruit, as well as the function, biosynthetic and transport pathway of fruit epicuticular wax. The application prospect of epicuticular wax research in postharvest storage of fruits was also prospected. The epicuticular wax on the outer surface of fruit is a natural defensive barrier to fruits, playing important roles in preventing the water loss of fruit, keeping fruit surface clean, protecting fruit from invasions of pathogens, and consequently enhances storability of fruits.